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The Power of Probiotics - Page 26

post #501 of 567
Quote:
Originally Posted by Annikate
I bought a probiotic called Primadophilus Reuteri for dd today w/l.reuteri in it (that's what I was looking for) and it also has this:


Actually dh bought it for us and I noticed this when he got home. I gave her 1/2 capsule tonight. I'm hoping it'll improve her poops. Oh, wait a minute . . . I'm not on the Healing the Gut thread . . . can I still mention poops?
I just got the same stuff yesterday for all my boys.
post #502 of 567
Quote:
Originally Posted by Annikate
I bought a probiotic called Primadophilus Reuteri for dd today w/l.reuteri in it (that's what I was looking for) and it also has this:

Actually dh bought it for us and I noticed this when he got home. I gave her 1/2 capsule tonight. I'm hoping it'll improve her poops. Oh, wait a minute . . . I'm not on the Healing the Gut thread . . . can I still mention poops?
DS is responding very well to this probiotic (the Primadophilus Reuteri in capsules). Again. He used to be on it a year ago, due to info. in this thread.

He's getting it several times/day b/c I've cultured in with his regular 24 hr. yogurt starter.

Firms up diarrhea in record time.
post #503 of 567
Quote:
Originally Posted by caedmyn
First batch:
3 c. cabbage, coarsely chopped
1 3/4 c. filtered/spring water

Put cabbage & water in blender. Blend on high for 30 seconds. Pour mixture into covered mason jar and let sit at room temperature for 3 days. Strain off cabbage and reserve 1/4 of liquid for next batch. Refrigerate remaining liquid and throw out any that remains after 24 hours.

Subsequent batches:
3 c. cabbage, coarsely chopped
1 1/2 c. filtered/spring water

Follow instruction for original batch but add 1/4 c. of previous batch to mason jar with blender mixture. Shake to combine. Leave at room temperature for 24 hours.
Why on earth does it say to throw out after 24 hrs... kimchi and sauerkraut lasts forever? I love drinking the water from our sauerkraut, I'm gonna make this as soon as our local organic farm starts offering their cabbage for sale. I was hoping to make a big batch of this Rejevelac and store it.

Also I think the major good guy in cabbage ferments is L. Plantarum.
post #504 of 567
Quote:
Originally Posted by JaneS
DS is responding very well to this probiotic (the Primadophilus Reuteri in capsules). Again. He used to be on it a year ago, due to info. in this thread.

He's getting it several times/day b/c I've cultured in with his regular 24 hr. yogurt starter.

Firms up diarrhea in record time.
I'm gonna try this in my next batch of yogurt. Guess it can't hurt dd2. I have the capsules too. How much do you use per gallon of milk?
post #505 of 567
8 per gallon in addition to regular starter but that is just what I feel like adding, not based on anything!
post #506 of 567
I need recommendations for a good probiotic that is dairy free (and all the other typical allergens). DD can' tolerate any dairy, even raw goat. There's also no way she will eat fermented cabbage
post #507 of 567
Natren makes completely dairy free probiotics ... they are grown on chickpeas I think. Also Garden of Life Primal Defense powder.
post #508 of 567
Thanks Jane! You wouldn't happen to know if the Primal Defense is Gluten-free as well? I thought I had looked at it and couldn't have it for some reason...hmm.
post #509 of 567
Metagenics (http://www.metagenics.com) has a bunch of probiotics, some of which are dairy-free. I use the Ultra Flora Plus DF capsules that contain FOS. They appear to have a bifidus only product and an acidophilus only product - hard to tell if those contain gluten or not (perhaps this would merit a phone call to them). They also seem to have some powdered products and some capsule products - each product seems to have a regular version and a dairy free (DF) version. You can buy them locally at Bloomington Chiropractic Clinic (on E 3rd St. across from the Sprint Store) or you can buy them online. I found the best price at evitalhealth.com - chiropractors take long lunch hours here so I could never stop by during my lunch break!
post #510 of 567
Quote:
Originally Posted by lllmomma
Thanks Jane! You wouldn't happen to know if the Primal Defense is Gluten-free as well? I thought I had looked at it and couldn't have it for some reason...hmm.
Probably that's the reason, I think it's possible there are traces in the grasses.
post #511 of 567
Quote:
Originally Posted by JaneS
Why on earth does it say to throw out after 24 hrs... kimchi and sauerkraut lasts forever? I love drinking the water from our sauerkraut, I'm gonna make this as soon as our local organic farm starts offering their cabbage for sale. I was hoping to make a big batch of this Rejevelac and store it.

Also I think the major good guy in cabbage ferments is L. Plantarum.
I think because it doesn't have any salt it in to preserve it. I just chop up a week's worth of cabbage at a time and then it takes about a minute a day to make a new batch.
post #512 of 567

Survival of Yogurt Bacteria in the Human Gut

now this is one study in which i would NOT have wanted to be a researcher:

Survival of yogurt bacteria in the human gut.
Appl Environ Microbiol. 2006 Jul;72(7):5113-7.

Elli M, Callegari ML, Ferrari S, Bessi E, Cattivelli D, Soldi S, Morelli L, Goupil Feuillerat N, Antoine JM.

Whether Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus can be recovered after passage through the human gut was tested by feeding 20 healthy volunteers commercial yogurt. Yogurt bacteria were found in human feces, suggesting that they can survive transit in the gastrointestinal tract.

http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract
post #513 of 567
Quote:
Originally Posted by caedmyn
I think because it doesn't have any salt it in to preserve it. I just chop up a week's worth of cabbage at a time and then it takes about a minute a day to make a new batch.
I'm still confused b/c that is what the good bacteria is supposed to do... the most ancient form of food preservation is lactofermentation. Lactic acid bacteria prevent putrefactive bacteria from growing. The salt added at beginning of recipes is just to preseve for a short time until the lactobacillus can grow (from NT). I think the traditional recipe for Kimchi calls for it to be buried in ground for months?
post #514 of 567
Quote:
Originally Posted by JaneS
I'm still confused b/c that is what the good bacteria is supposed to do... the most ancient form of food preservation is lactofermentation. Lactic acid bacteria prevent putrefactive bacteria from growing. The salt added at beginning of recipes is just to preseve for a short time until the lactobacillus can grow (from NT). I think the traditional recipe for Kimchi calls for it to be buried in ground for months?
I don't know then. I guess you could just keep it in the fridge and make sure it smells okay before you drink it
post #515 of 567
:
post #516 of 567
Quote:
Originally Posted by JaneS
I'm still confused b/c that is what the good bacteria is supposed to do... the most ancient form of food preservation is lactofermentation. Lactic acid bacteria prevent putrefactive bacteria from growing. The salt added at beginning of recipes is just to preseve for a short time until the lactobacillus can grow (from NT). I think the traditional recipe for Kimchi calls for it to be buried in ground for months?
There is NO SALT in the rejuvelac though. Since reading Wild fermentation this week, Im now wondering why not? Couldnt we be potentially culturing the bad guys too without salt?
post #517 of 567
subbing. I am searching for the 'recipie' to make home-made yogurt and other ways to work on naturally reducing my dd's autism & sensory issues but the kids are fighting . back later
post #518 of 567
Quote:
Originally Posted by lllmomma
I need recommendations for a good probiotic that is dairy free (and all the other typical allergens). DD can' tolerate any dairy, even raw goat. There's also no way she will eat fermented cabbage
someone else on another forum recommended this brand, which is a starter, so you don't have to use starter + supplement. it's both dairy and gluten free:

http://www.giprohealth.com/Merchant2...ode=probiotics

so now my question is, are the strains in this brand sufficient or should i still go out and get a supplement to add to the yogurt? the strains in this one are:
l. casei
s. thermophilus
l. bulgaricus

i too read this entire thread and i still don't know what to buy ! my 2 year old dd has eczema and we're on an elimination diet. i'm making coconut milk yogurt for her. she and i both have yeast imbalance as well.

TIA!
post #519 of 567
Hi guys. So I've finally got my Salton yogurt maker and am ready to use it. I will this time, but I just want to ask... is it actually necessary to scalt the milk beforehand, as per the directions?

http://www.healthgoods.com/Shopping/...gurt_Maker.asp

Also, is there a more crunchy version of making yogurt with the Salton?

Any information on really good yogurt starters available in Canada?

ETA: More questions! Ah, I just discovered that one random plastic part is the "built in stirring spoon." Any tips on how to use that? Can anyone tell me what the numbers on top of the cover are for?

TIA!
post #520 of 567
Yes you need to scald if you are using pasteurized milk. It is not sterile. With raw milk you don't, just heat to 100 degrees then add starter. Raw milk has macrophages and probiotics that inhibit harmful bacteria. By not heating about 100 - 110 you preserve these beneficial elements and also digestive enzymes too.

Crunchy version meaning what? Using raw milk? There are more posts about alternative yogurt making in Traditional Foods forum.

Yogourmet yogurt starter packets are available in Canada, I think they are a Canadian co. I've used them a lot, works great.

If you stir the yogurt, it will be thinner, more drinkable. If you leave alone and refrigerate for 8 hours after making, it will be more solidified. What number are you referring to?
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